Chicken Burger with Almonds and Parmigiano Reggiano Gratin Vegetables

Instead of breadcrumbs, these burgers contain ground almonds for a twist on flavor and texture. The vegetables are seared, then coated with Parmigiano Reggiano breadcrumbs and browned under the broiler just before serving.

Serves 4

Grilled Vegetables:

1 small zucchini

1 medium heirloom tomato

1 small eggplant

Extra virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup plus 3 tbsp. breadcrumbs

1/4 cup plus 3 tbsp. grated Parmigiano Reggiano

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  1. Slice the vegetables 1/2-inch thick, coat the slices lightly with olive oil and sprinkle with salt and pepper.

  2. Preheat a grill pan or a cast iron pan until hot but not smoking. Sear the vegetables on both sides and set aside on a baking sheet.

  3. Just before serving: preheat the broiler. Combine breadcrumbs and Parmigiano Reggiano and sprinkle evenly over the vegetables. Broil until lightly browned.

Parmigiano Reggiano Topping:

3/4 cup grated Parmigiano Reggiano

1/2 cup mayonnaise

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  1. Combine ingredients in a small bowl.

Chicken Burgers:

2 pounds ground chicken breast

1/4 cup ground almonds

3/4 cup grated Parmigiano Reggiano

1/4 cup whole milk

1 egg, lightly beaten

Extra-virgin olive oil

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  1. Combine all ingredients and form into four patties.

  2. Wipe out the pan used to sear the vegetables and place it over medium-high heat.

  3. Add enough olive oil to coat the bottom. When the pan is hot, add the burgers and cook on both sides until done.

TO SERVE:

Place bottom buns on four plates. Top each with a burger, Parmigiano Reggiano topping, and vegetables.

credits to CAST Alimenti

Susanna Romano